Go Back

Balsomic Vinegarette with Dijon Mustard

Equipment needed: measuring cup, measuring spoons, blender, glass storage container
5 from 1 vote


  • ½ Cup cold pressed organic or raw Olive oil
  • ½ Cup high quality Balsamic Vinegar
  • 2 Tablespoons of Dijon mustard
  • 1 Tablespoon Maple Syrup or 5 drops of Stevia
  • 1/8 Teaspoon of cracked Black Pepper
  • Sea Salt to taste


  • Place all ingredients in Vitamix or high speed blender and blend until a thick light brown cream forms. Enjoy!


If the dressing blends up to thick for your liking, thin it with one part olive oil and one part Balsamic until your desired consistency is reached. Stays good in the fridge for 1 week.
Tried this recipe?Follow me @eatingworks or tag #eatingworks - show me what your cooking!